My name is Edward Chastain and I am a master donut maker with 2+ decades experience in the doughnut
business.

I have personally tested dozens of Internet donut recipes for ingredient consistency, (out of
pure curiosity). Friends, not all donut recipes are created equal!

Most Internet donut recipes are theory based, untested recipes producing poor
end-products that taste like bread and result in a complete waste of time in the kitchen— unlike my
expert donut recipes that are used everyday in my donut business.

Please take a moment and sign up below for your free
Expert Donut Recipes as well as donut recipe related articles ("I believe you will love them"). You will receive my
favorite donut recipes that are tested, proven and used in my donut shop everyday. In fact, sign up to my donut
time newsletter and I will share a Old-fashion cake donut recipe to WOW your reminds,
family and customers for years to come but that is not all I will share...

I will give you trade secrets passed down to me from old time bakers of yesteryear; such as donut
recipe calculations and formulas never before shared.

And there's more.....

You will receive donut recipes such as my 3 milk buttermilk cake donut recipe, pumpkin cake donut recipe,
and an apple cider cake donut recipe that is simply delicious and a great winter treat. In addition to donut
recipes, I even share a number of donut formulas with donut calculations and donut business information. After all,
I’m an expert donut maker and I'm hopeful that I can instill my passion for donut making upon you in its
entirety.

The traditionalist bakers and donut makers of yesteryear (the ones from whom I learned) would not appreciate me
giving away trade secrets. That's the way it is with bakers--they made everything from scratch and guarded the
recipes well! This is going to make a lot of people reappraise those donut recipes they acquired from the Net.
While a net recipe can often be an effective introductory tool, some things can only be learned from a experienced
donut maker.

Here's the first donut recipe lesson. Would a gourmet chef prepare a chicken soup with no chicken stock? Of
course not. So, what's the number one reason most donut recipes produce lousy yeast donuts? They don't add "stock."
And what would stock be for raised donuts? Brew.

Brew is heavily yeasted dough that has reached peak fermentation activity and then is refrigerated for 24 hours
before baked. Brew dramatically improves flavor for all raised donuts. (Why are they called "raised donuts"?
Yeast!) Brew will dramatically improve flavor, reduce preparation times, and consistently lead to quality yeast
raised donuts.

Generally, I like to put aside about three to five pounds of brew (Less for the homemaker) in a plastic bag and
refrigerate for about 30 minutes after mixing is complete. The next day, when you're ready to bake, you "activate"
your brew. Here's how:

Use a container (a five-gallon bucket works great) and place in it the previous day's brew. You can also place
the brew on a rolling table and cover it in plastic wrap. About an hour later, the exposure to room temperature air
will have activated the yeast in the dough. Cut the brew into 4-by-4 inch cubes and incorporate into your general
yeast donut dough.

So there you have it! The next time you make yeast donuts be creative and always look at the finished product and
wonder if you could have done it any better or sweeter. Have fun in the shop, and enjoy listening to your
customers. They will always appreciate your hard work by buying your donuts.

Do You Know?

Donuts are the second most profitable food item in the nation, second only to the potato!